Chicken and Dumpling Soup
A warming chicken soup with homemade dumplings.
Servings: 4 People
Calories: 352kcal
Ingredients
Chicken
- 4 Chicken Drumsticks
- 1 Tbsp olive oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Soup
- 2 tbsp Olive Oil
- 1 Red Onion
- 1/2 Celery Stalk
- 3 Carrots
- 4 Crushed Garlic Cloves
- 1 tbsp Plain Flour
- 1/4 Cup Peas
- 1 Cup Broccoli
- 1/3 Cup Runner Beans
- 1/4 Cup Cauliflower
- 2 Litres Vegetable stock
- 1/3 Cup Chopped Fresh Coriander
- 1 tbsp Paprika
- 1/2 tsp Dried thyme
Dumplings
- 50 g Plain Flour
- 15 g Unsalted Butter
- 5 g Baking Powder
- 2.5 g Caster Sugar
- 1/4 tsp Dried Rosemary
- 50 ml Milk
- 2.5 tsp salt
Instructions
- Preheat the oven to 200degrees
- Brush the chicken with oil and season with salt and pepper. Bake for 30-35 minutes or until cooked through.
- Finely chop the onion, celery and one carrot
- Dice the rest of the carrots and roughly chop the broccoli and cauliflower
- Heat up 2 tablespoons of olive oil and gently fry the onion, celery and carrot.
- Add the paprika and garlic and stir
- Add in the chopped vegetables and peas
- Stir in the flour and cook for about 30 seconds
- Add the stock and let the vegetables cook
- Shred the chicken and set it aside
- In a bowl mix the plain flour with the baking powder, salt, sugar, rosemary and butter and using your hands.
- Add the butter and work it in until you have a crumbly texture
- Add the milk to the flour mixture and mix until you have a soft dough. Using a spoon drop equal amounts of dough into the soup and cover it. Let it cook for 15 minutes.
- Stir the chicken in before serving and garnish with coriander